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April 14, 2009

Fancy Ham Makes Everything Better!

You know what I'm sick of? Boneless, skinless chicken breasts. Sure, they're relatively inexpensive, super healthy and available in bulk-buy bags you can store in the freezer. Throw a couple in a pan, cook on medium and you've got protein for dinner. The thing is, they themselves have absolutely no flavor. A bland color. A shape like a malformed hockey puck. And they're BORING!

The main purpose of this site is to show you ways to take non-expensive, easy-to-deal-with food and make it fabulous. I really don't think there's a better example than this:

Take a couple of boneless, skinless chicken breasts and cut a pocket into the side of each. Wiggle your finger around in there to open it up. Stuff in some asiago, parmesan (strong, dry cheese). Grind some pepper on them, then wrap each breast in proscuitto. Cook on medium high for about 20-30 minutes. Grab a jar of basil pesto (if you have some light sour cream, stir in about two teaspoons, this will make it a little milder and creamier). Spoon a puddle onto the plate, set the chicken on top and sprinkle with any remaining cheese.

I did this whole thing in 1/2 hour last night, and the husband was quite impressed. Remember, you can take anything dull and dress it up with a couple great ingredients and inventive plating, because it's all about the garnish!